Parupu Payasam- Vishu Special

Parupu Payasam- Vishu Special

Parupu Payasam- Vishu Special


Which "Sadhya" is complete without payasam. Though there are many varieties of Payasam s this paruppu (dhall) payasam is a benchmark. Yummy to taste easy to cook. Even a beginner can succeed making this.


Ingredients:

Pasi Paruppu (Moong Dhal)- 2 cups
Water for cooking pasi paruppu.
Coconut milk- 2 cups (1st milk)
Coconut milk- 2 cups (2nd milk)
Jaggery-250 gms
Ghee- 3 tbsp
Elachi-2
Cashew- 1 cup

Method:


Parupu Payasam- Vishu Special

  • Heat a kadai and dry roast pasi parrupu till golden brown and a nice aroma arises.
  • Now pressure cook this pasi paruppu for 5 whistles with 4 cups of water.
  • Add second coconut milk to the cooked paruppu and let it boil.
  • Now add jaggery and stir slowly till jaggery is completely melted.
  • Add the second coconut milk and give a quick stir and put off the flame.
  • Heat another kadai with Ghee and fry cashews and elachi and add it to the payasam.
  • Serve in bowls.
Parupu Payasam- Vishu Special
Points to be noted:
  • For 1st coconut milk, grind 1 coconut with1/2 cup of hot water and extract the thick milk completely, this is the first milk.
  • To the extracted coconut add 1 cup of hot water and grind to a smooth paste and extract the second milk.
  • The first milk will be very thick and second milk will be runny.
  • After you add first milk the payasam should not boil, if it does the coconut milk will curdle.





Tinku Shaji

Tinku Shaji holds a bachelor of engineering in food engineering whose major interest is developing new recipes, food styling and food photography.

3 comments:

  1. Wow so lovely.. Thank you so much for your entry linked in my blog.I want you to follow the rules and get eligible for the giveaway otherwise it will not qualify for the giveaway.

    ReplyDelete

Your comments mean a lot to me. Thank you.
Subscribe to stay updated.